Jerk

This Jamaican way of cooking has invaded restaurants and cafés worldwide, adding a hint of spice to cocktail parties and backyard cookouts alike. Just about any meat can be “jerked”, but the real secret to the flavourful taste is the marinade, a truly Jamaican blend of spices and seasonings. Of course, a homemade jerk marinade is best, but today there are several commendable brands of jerk seasoning that do just fine.

1 dash of ground nutmeg
1 dash of mace
1 pinch of salt
1 pinch of black pepper
2 tsps. ground Jamaican pimento
2 cups of chopped escallion (green onions)
2 onions
2 hot scotch bonnet peppers
2 tbsp vegetable oil

Finely chop onions, peppers, and escallion. Blend all ingredients (preferably in a blender or food processor), pour mixture on chicken, pork, fish or beef and let marinate overnight (or at least for two hours). Grill meat slowly over hot coals until cooked. Yields 12 servings.